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2009 J Vineyards & Winery Vin Gris Russian River Valley
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2009 J Vineyards & Winery Vin Gris Russian River Valley

Wine Details

Varietal

Pinot Noir

Style

Rosé

Wine Description

The 2009 J Vineyards Vin Gris is a dry rosé that displays a light ruby color reminiscent of Scarlett Johansson’s lips in the movie “Lost in Translation.” Lively aromas of strawberry and blueberries leap from the glass. The nose segues into mouthwatering flavors of ripe summer berries, strawberry, and tart cherry pie. There’s a nice acidity on the palate and the flavors follow the nose. This well-balanced wine starts with a crisp fruitiness, followed by a plush mid-palate and then opens to a dry and extremely refreshing finish. The wine has a balanced acidity that brightens and cleanses the palate. This is the perfect summer sipper.

Shipping Information

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The 2009 J Vineyards Vin Gris is a dry rosé that displays a light ruby color reminiscent of Scarlett Johansson’s lips in the movie “Lost in Translation.” Lively aromas of strawberry and blueberries leap from the glass. The nose segues into mouthwatering flavors of ripe summer berries, strawberry, and tart cherry pie. There’s a nice acidity on the palate and the flavors follow the nose. This well-balanced wine starts with a crisp fruitiness, followed by a plush mid-palate and then opens to a dry and extremely refreshing finish. The wine has a balanced acidity that brightens and cleanses the palate. This is the perfect summer sipper.

WINEMAKER'S NOTE
The J Vineyards Vin Gris was made by using the French saignée method. After the cold soak, 10% of the pinot noir juice was gently “bled” from the Pinot Noir tanks before the fermentations begin. The drained juice was then fermented in stainless steel tanks at cool temperatures without the tannic influence of the skins and seeds, which allows the juice to retain its crisp acidity. The soft, light blush color of this wine is the result of being in contact with the skins for only a few hours. This wine did not go through malolactic fermentation.
Expert Reviews
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  • Background
    The Vineyard J Vineyards Vin Gris is a dry rosé style wine made entirely of Pinot Noir fruit. It is an elegant composition sourced from our estate vineyards as well as from selected growers in the Russian River Valley appellation. Winemaking The J Vineyards Vin Gris was made by using the French saignée method. After the cold soak, 10% of the pinot noir juice was gently “bled” from the Pinot Noir tanks before the fermentations begin. The drained juice was then fermented in stainless steel tanks at cool temperatures without the tannic influence of the skins and seeds, which allows the juice to retain its crisp acidity. The soft, light blush color of this wine is the result of being in contact with the skins for only a few hours. This wine did not go through malolactic fermentation. Aging The juice was handled much like our Pinot Gris. The entire winemaking team is in agreement that it would be a sin to age this wine in oak. All aging takes place in chilled stainless steel tanks prior to bottling. Tasting Notes The 2009 J Vineyards Vin Gris is a dry rosé that displays a light ruby color reminiscent of Scarlett Johansson’s lips in the movie “Lost in Translation.” Lively aromas of strawberry and blueberries leap from the glass. The nose segues into mouthwatering flavors of ripe summer berries, strawberry, and tart cherry pie. There’s a nice acidity on the palate and the flavors follow the nose. This well-balanced wine starts with a crisp fruitiness, followed by a plush mid-palate and then opens to a dry and extremely refreshing finish. The wine has a balanced acidity that brightens and cleanses the palate. This is the perfect summer sipper. Winemaker George Bursick Appellation Russian River Valley Harvest Date August 12 – October 2, 2009 Bottling Date February 2010 Release Date March 2010 Wine Alcohol 14.4% by volume Wine Acid 6.9 grams per liter Wine pH 3.30 Production 500 cases Suggested CA Retail $20
  • Winemaker's notes
    The J Vineyards Vin Gris was made by using the French saignée method. After the cold soak, 10% of the pinot noir juice was gently “bled” from the Pinot Noir tanks before the fermentations begin. The drained juice was then fermented in stainless steel tanks at cool temperatures without the tannic influence of the skins and seeds, which allows the juice to retain its crisp acidity. The soft, light blush color of this wine is the result of being in contact with the skins for only a few hours. This wine did not go through malolactic fermentation.